1 cup halved cherry tomatoes

   1 bell pepper, cut into thin strips

   1/2 cup mushrooms, sliced

  A bit of fresh basil – chopped up about a quarter of a cup’s worth.

  Grated Parmesan to serve

Directions:

   Boil the pasta to al dente according to package instructions, drain and set aside.

Heat some olive oil in a bigdiameter frying pan over medium flame.

   Pour white wine into skillet; allow alcohol to evaporate slightly for about 2 minutes.

   To the skillet add chicken or vegetable broth with red pepper flakes, dried oregano, salt and black pepper; stir well.

   Throw in cherry tomatoes, sliced bell pepper and sliced mushrooms; cook for 5-7 minutes until vegetables are tender and flavors have mingled together.

   Toss cooked spaghetti gently in sauce along with vegetables until evenly coated; cook additional 2-3 minutes so noodles can absorb some of the sauce.

   Remove from heat then sprinkle fresh basil over top of noodles.

   Serve hot garnished with grated Parmesan cheese.